Chocolate Chip Zucchini Bars

I never thought zucchini could win me over in a dessert—until I made these Chocolate Chip Zucchini Bars. The first time I baked them, I was skeptical. But what came out of the oven was a moist, rich, chocolate-studded square that didn’t taste like vegetables at all. Instead, it had a warm, spiced undertone, a perfectly chewy bite, and just the right amount of sweetness to satisfy my cravings without overdoing it.

What I love about this recipe is how easily it fits into both casual snacking and more dressed-up dessert occasions. You get the indulgence of chocolate chip cookie bars, but with the added goodness of grated zucchini that adds moisture and a touch of green—making it feel just a little more virtuous. It’s the kind of treat that disappears fast, whether you’re packing it into lunchboxes, serving it at a brunch, or sneaking bites straight from the pan.

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Why You’ll Love This Chocolate Chip Zucchini Bars Recipe

These bars are everything you want in a baked good: soft, chewy, and packed with gooey chocolate chips. The zucchini keeps the texture incredibly moist, and it’s practically undetectable in taste—so picky eaters won’t even notice it’s in there. Plus, it’s a great way to use up that extra summer zucchini. Best of all, this recipe comes together in one bowl and requires no fancy equipment.

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What Kind of Zucchini Should I Use?

Any standard green zucchini will work beautifully here. Choose one that’s medium-sized, firm, and not overly seedy. No need to peel it—just grate it finely and squeeze out some of the excess moisture before adding it to the batter. If you have garden-fresh zucchini, even better—the flavor is slightly sweeter and more vibrant.

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Options for Substitutions

If you’re looking to customize, you’ve got plenty of room to play. Swap the chocolate chips with dark chocolate chunks or even white chocolate if you prefer. Want to make it dairy-free? Use a plant-based butter and dairy-free chocolate chips. You can also replace part of the all-purpose flour with whole wheat flour for added fiber. And if you’re nut-friendly, folding in some chopped walnuts or pecans can give it a satisfying crunch.

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Ingredients for this Chocolate Chip Zucchini Bars Recipe

Zucchini – The star of the show! It adds moisture and a subtle earthiness. Be sure to grate it finely and squeeze out the excess water to avoid a soggy texture.

All-purpose flour – Provides the structure and base for the bars. It keeps the crumb light yet sturdy.

Brown sugar – Brings a deeper, caramel-like sweetness and contributes to the chewy texture.

Granulated sugar – Adds sweetness and helps with the golden crust on top.

Unsalted butter – Adds richness and flavor. Melted butter ensures an even mix throughout the batter.

Egg – Acts as a binder and helps the bars rise slightly.

Vanilla extract – Enhances the sweetness and gives the bars a bakery-style aroma.

Baking soda – Gives the bars just enough lift while maintaining a dense, chewy texture.

Salt – Balances the sweetness and enhances the flavor of the chocolate and zucchini.

Ground cinnamon – Optional, but adds a warm, cozy note that pairs beautifully with zucchini.

Chocolate chips – The gooey, sweet bursts that make every bite irresistible. Semi-sweet works best, but any kind will do.

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Step 1: Prep Your Ingredients

Grate the zucchini using the fine side of a box grater. Once grated, place it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can. Set it aside. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or lightly grease it.

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Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the egg and vanilla extract, and whisk again until fully combined.

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Step 3: Add the Dry Ingredients

Sprinkle the flour, baking soda, salt, and cinnamon (if using) directly into the bowl with the wet mixture. Stir gently with a spatula or wooden spoon until just combined—don’t overmix.

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Step 4: Fold in Zucchini and Chocolate Chips

Gently fold the grated and drained zucchini into the batter, followed by the chocolate chips. The batter should be thick but evenly combined.

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Step 5: Bake

Spread the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).

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Step 6: Cool and Slice

Let the bars cool completely in the pan before slicing. This helps them set up and makes cutting cleaner. Once cool, cut into squares and enjoy!

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How Long to Prepare Chocolate Chip Zucchini Bars

From start to finish, these bars come together in about 45 minutes. Here’s the breakdown:

Prep Time: Grating the zucchini, melting the butter, and mixing everything up takes around 15 minutes. If you’re organized and have your ingredients ready, it might even be quicker.

Baking Time: The bars need 25 to 30 minutes in the oven, depending on how hot your oven runs and how moist your batter is. You’ll know they’re done when the edges are golden and a toothpick inserted into the center comes out with just a few crumbs.

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Tips for Perfect Chocolate Chip Zucchini Bars

• Drain the Zucchini Well: Excess moisture can make the bars soggy. Always squeeze out the liquid with a clean towel or cheesecloth.
• Don’t Overmix: Once the flour goes in, stir gently. Overmixing can make the bars dense or tough.
• Use Good-Quality Chocolate Chips: Semi-sweet or dark chocolate chips with a rich flavor take this recipe to the next level.
• Cool Completely Before Cutting: The bars hold their shape much better after they’ve cooled down.
• Add a Sprinkle of Sea Salt on Top: Just before baking, a light sprinkle can enhance the chocolate flavor beautifully.

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Watch Out for These Mistakes While Cooking

• Using Watery Zucchini: If you skip draining, your batter will be too wet.
• Forgetting to Line the Pan: These bars can stick, so line with parchment paper or grease thoroughly.
• Overbaking: It’s easy to go too far—pull them out when a toothpick comes out with moist crumbs, not when it’s bone dry.
• Not Measuring Flour Properly: Always spoon and level your flour to avoid a dry, cakey texture.
• Using Cold Ingredients: Room-temperature eggs and melted butter help everything blend evenly.

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What to Serve With Chocolate Chip Zucchini Bars?

1. A Glass of Cold Milk

Classic and simple, it pairs beautifully with the chocolatey richness.

2. Vanilla Ice Cream

Serve a warm bar with a scoop of ice cream for an indulgent dessert.

3. Coffee or Espresso

The slight bitterness balances out the sweetness of the bars.

4. Fresh Berries

Add color and a burst of tartness with strawberries or raspberries on the side.

5. Greek Yogurt

For a light breakfast twist, enjoy a bar with a dollop of plain or vanilla yogurt.

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Storage Instructions

Room Temperature: Once cooled, store the bars in an airtight container at room temperature for up to 3 days. Place a paper towel at the bottom to absorb any excess moisture.

Refrigerator: For longer freshness, refrigerate them in a sealed container for up to a week. Let them come to room temp before eating for best texture.

Freezer: These bars freeze very well. Wrap each square in plastic wrap, then store in a zip-top freezer bag for up to 2 months. Thaw at room temperature or microwave in short bursts.

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Estimated Nutrition (per bar, assuming 24 bars total)

• Calories: ~170
• Fat: 9g
• Carbohydrates: 22g
• Sugar: 13g
• Protein: 2g
• Fiber: 1g
• Sodium: 90mg

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Frequently Asked Questions

Can I make these bars gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend for great results.

Do I need to peel the zucchini?

Not at all. The skin is tender and adds color and nutrients. Just wash and grate it.

Can I use yellow squash instead?

Absolutely. It has a similar texture and moisture level, and works just as well.

Can I double this recipe?

Yes, you can double it and bake in two pans or a larger sheet pan—just monitor the baking time.

How do I know when the bars are done?

Check for golden edges and a toothpick that comes out with a few moist crumbs—don’t wait until it’s bone dry.

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Conclusion

Chocolate Chip Zucchini Bars are the kind of treat you didn’t know you needed until you try them. Moist, chocolatey, and slightly wholesome thanks to the hidden veggie inside, they strike the perfect balance between indulgence and practicality. Whether you’re baking for a crowd, sneaking vegetables into dessert, or just using up summer produce, this recipe is a sweet solution you’ll come back to again and again.

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